Salsa Roja Asada - W30

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the halved tomatoes on a baking tray very close to the broiler element in your oven. Broil on high for 5 minutes.
  • Remove the skins, flip the toms and broil on the other side for 5 minutes.
  • Meanwhile, back at the ranch, cook the chiles and garlic in a nonstick pan - don't use any oil or any anything. Just let those puppies roast, turning frequently. Allow the skins to become quite black, this will give a nice roasty flavor to your salsa, and will make removing the peels much much easier.
  • Place the shallot, cilantro and salt in your handy dandy thermomix or food processor. Blitz until minced fine.
  • Add in the roasted and peeled chiles and garlic. Blitz again, scraping down the sides as needed. Be careful when you open up the top - those spicy ingredients might make your eyes water.
  • Carefully add in your roasted tomatoes and blend until you have a nice thick puree. Add in the lime juice, mix through and you are done! This is best made a few hours ahead so that the flavors have a chance to gel.
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